Sunday, December 4, 2011

Brussel Sprout and Caerphilly Muffins

Last night we had our Christmas Film Evening at our house. As part of our Christmas buffet, Bailey suggested we make something using good old Brussel Sprouts.

We decided to do some sprout muffins, adapting the Pea and Feta Muffin recipe from the Hummingbird Bakery that I did for Rachel and Si's wedding. We had bought a nice block of Caerphilly cheese for our cheeseboard so I put some nice crumbled Caerphilly in them too.

I was really pleased with how the muffins turned out. They didn't taste too sprouty but they did have a lovely flavour and were really buttery and soft. I was glad that they seemed to go down well with our guests too. A Christmasy treat!

300g plain flour
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 eggs
250ml milk
85g butter
50g sprouts
75g Caerphilly cheese

Start off by preheating the oven to 190 degrees C. Then chop up the sprouts into little pieces. Put them in a pan to fry with some salt and pepper.

Meanwhile, sift the flour, baking powder, bicarbonate of soda and salt together.

Make a well in the centre of the dry ingredients. Beat the milk and eggs together in a measuring jug. Gradually add the liquid to the dry ingredients, whisking the whole time. Melt the butter in the microwave and add to the bowl and mix together to make a lovely glossy, buttery batter. Crumble the Caerphilly into the bowl.

Also add the sprouts and mix well.

Fill Christmasy muffin cases about two thirds full of the muffin mix and place in the oven for around 25-30 minutes.

Take out of the oven when golden brown and serve warm!

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